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When Feast contributor Tuan Lee embarked on a cultural trip to photograph the people and customs of Cuba with his mentor, noted photographer Michael Eastman, he returned bearing a number of savory stories. His collection of sights, sounds and flavors surrounding the country’s cuisine are rarely experienced by the average American traveler.
Photos
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Brightly colored buildings bring beauty to the city streets. -
Daily life in the city. -
This rustic rickshaw moves people around the city with character. -
The service station keeps vintage cars in pristine condition. -
Classic cars abound on the streets of Havana. -
Plantains, malanga and beans at the market. -
A melon vendor arranges the selection at the market. -
A vendor sells tropical fruits at the market. -
A hand-painted sign adds color to the market. -
Lilliam poses with her sons.One of Havana’s few family-owned restaurants, La Cocina de Lilliam is a culinary gem and a true reflection of owner Lilliam Dominguez Palenzuela’s lifelong passions. -
Lilliam works in her kitchen. -
A Spanish guitarist plays at La Cocina de Lilliam. -
Lomo Especial (special pork loin). -
Frituras de Malanga (Malanga fritters). -
Pulpo Al Ajillo (sautéed octopus in garlic). -
Camarones a la Crema (shrimp a la créme). -
Half Pollo Asado al Ajillo (half garlic-roasted chicken). -
Frijoles Negros (Cuban black beans). -
Coconut ice cream. -
Cuban paella.Join chef-instructor Matt Borchardt and FEAST publisher Catherine Neville for an authentic Cuban cooking demo on Wed., Sept. 15 at 6:30pm. Call 314.587.2433 to reserve your space today!
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The fruit essence of olive oil pairs well with the blood oranges
used in this coulis recipe, as blood oranges are grown in the
Mediterranean.
get the recipe